The Best And Easiest White Chocolate Millionaire Shortbread
Buttery shortbread, thick caramel and white chocolate make these dessert bars the perfect weekend baking treat.
Print
Pin
Servings: 18 squares
Ingredients
Shortbread:
- 200 g 7 oz butter, salted is fine
- 100 g 3 ½ oz caster or granulated sugar
- 275 g 2 cups plain flour
Caramel:
- 200 g 7 oz butter (see note)
- 3 tablespoons dark brown sugar, see note
- 397 g 1 ¼ cups condensed milk, 1 tin
White Chocolate Topping:
- 300 g 2 ⅐ cups white chocolate (see note)
Instructions
Preheat and Prepare:
- Preheat the oven to 180ºC (160ºC fan)/ 350ºF (325ºF fan)
- Line a 9 x 9-inch tin with greaseproof paper and set it aside.
Make the Shortbread:
- In a food processor, pulse the butter, sugar, and flour until the mixture resembles breadcrumbs. If mixing by hand, combine the sugar and flour, then rub in the butter until crumbly.
- Press the dough into the lined tin.
- Bake for about 20 minutes until golden and slightly puffed. Set aside to cool.
Prepare the Caramel:
- In a medium saucepan, melt the butter, brown sugar, and condensed milk over low heat.
- Once melted, increase the heat to medium-high and boil for 5-7 minutes, whisking continuously until the caramel thickens and darkens.
- Set aside to cool for about 5 minutes, then pour over the shortbread and spread evenly.
- Refrigerate for 1-2 hours until set (you should be able to gently touch the caramel without leaving a fingerprint).
Add the White Chocolate Topping:
- Gently melt the white chocolate in a microwave-safe bowl in 10-second intervals, stirring frequently. Alternatively, melt in a bowl over barely simmering water, ensuring the bowl does not touch the water.
- Pour the melted white chocolate over the set caramel and spread evenly.
- Refrigerate for another 30-40 minutes until the white chocolate is set.
Notes
- Butter: Both salted and unsalted butter work. Salted butter adds a bit of flavor, typically containing less than 3% salt.
- Brown Sugar: Dark brown sugar adds a hint of molasses to the caramel, balancing the sweetness of the white chocolate. Light brown sugar or caster sugar can be used as substitutes.
- White Chocolate: Melt white chocolate slowly to prevent burning, especially when using a microwave. Stir often and take your time.
Nutrition
Calories: 332kcal | Carbohydrates: 42g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 12mg | Sodium: 160mg | Potassium: 168mg | Fiber: 1g | Sugar: 30g | Vitamin A: 480IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg
Loved this recipe?Check out @savvy.bites for more! Did You Make This Recipe? Please leave a comment below or pin it to your Pinterest account!